Friday, 12 October 2018

A seasonal dish that
is sure to warm you up as the temperature drops. Grab a bowl full of this
hearty and nutritious curry with its thick spicy sauce and curl up by the fire.
Preferably with a beer close by. The lightly pickled red onions help cut through the richness of the curry. This recipe also happens to be vegan friendly and
gluten free.

Ingredients: Serves 2-3 people

·500-600g Butternut squash – peeled,
de-seeded and cubed

·2 tbsp Rapeseed oil (a bit extra for
roasting)

·¼ tsp black mustard seed

·4 fresh curry leaves (can used dried
if required)

·1 green chilli

·1 tsp ground cumin

·1 tsp ground coriander

·1 tsp ground fenugreek

·1 tsp ground turmeric

·1 tsp red chilli powder (can add less
for milder result)

·1 tsp garlic and ginger paste

·500ml passata

·¼ tsp fine sea salt

· Couple of handfuls of fresh spinach leaves

·1 red onion finely sliced

·1 tbsp white wine vinegar

·¼ tsp fine sea salt

Method:

For the curry:

1.Place
the butternut squash into a baking tray, coat with a little oil, mix and roast
in a pre-heated oven set at 200c for 25-30 mins. A knife should just be able to
pierce the veg, you do not want it too soft or it will go to mush in the sauce.
Then remove from the oven and allow to cool.

2.Heat
the rapeseed oil in a large saucepan on a medium heat and add the green chilli
whole, black mustard seeds and curry leaves to it.

3.When
the above spices start to fizz and pop, turn down the heat slightly and add in
the remaining spices and mix well with the oil.

4.Add
the garlic and ginger paste and cook for a minute.

5.Add
the roasted butternut squash into the pan and coat with the spices.

6.Then
add the passata and salt and mix though.

7.Simmer
partly covered with the lid for 15-20 mins until the sauce is reduced and
thick.

8.Add
in the spinach leaves at the end and mix though.

9.Taste
and season with salt as required.

For the pickled red
onions:

1.Thinly
slice one red onion

2.Transfer
to a bowl/container and add the white wine vinegar and salt

Sunday, 29 July 2018

It's been a rather amazing 18 months
and every week seems to bring its own set of adventures. So imagine my reaction
when the email arrived asking me to take part in an event at Borough Market and
would I like to do a food demonstration there. Well to say I did a little happy dance
would be an understatement.

Photo credit: Borough Market

I am over the moon to
announce that on the 1st of August I will be taking part in the Lamb Day event at Borough Market! Essentially a Welsh take over of this mecca of food
showcasing the finest in Welsh produce, products and Welsh lamb of
course!

As a part of Lamb Day events I
will be showing how versatile Welsh lamb can actually be and why we should be using
it more in our everyday cooking rather than one off occasions. I'll be whipping
up a straight forward, one pot wonder dish that packs a real flavour punch
along with a more stand out dish to show that Welsh lamb can really be a
showstopper.

I'll be making a Welsh lamb ragu with laver
flatbreads. Here I pair Welsh lamb with another quintessentially Welsh
ingredient, Laver (an edible seaweed product). I'll finish with a feast
incorporating other renowned Welsh produce and products but with
Welsh lamb at the very centre of it. I can't wait!

Celebrated on the 1st of August each year, Lamb
Day kick starts the Welsh Lamb season and marks the start of the availability
of new season Welsh Lamb.

Lamb Day celebrations are central to
a newly-launched campaign to increase consumer awareness of the versatility of premium
Welsh Lamb which is available on the doorstep of UK consumers.

Welsh Lamb is the product of
traditional farming methods handed down through generations and in arguably the world’s
finest lamb rearing conditions. This combination has enabled Welsh Lamb to
achieve coveted Protected Geographical Indication (PGI).

I'd love you to join me on the 1st of August at Borough Market, I'll be in the Demo Kitchen from 1pm - 2.30pm in the Market
Hall. Demos are free to attend with tasters, cooking tips and recipe cards to
take home.

About Me

Hello my name is Imran and welcome to my blog. I'm madly in love with all aspects of food. Cooking it, eating it, talking about it and thinking about it! So with this blog I hope to share my passion about food with you. Whether it be places to go eat or fantastic recipes for you to try or even my thoughts on certain products. I really see this as allowing me to enjoy my love of food even more!
Just in case you are wondering what 'clonc' means, its colloquial Welsh for 'chat'
Please feel free to contact Kitchen Clonc at kitchenclonc@gmail.com